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Huevo San Juan®

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Pecan Tres Leches Cake

1 h 15 min
12 min
Easy
77
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Celebrate this September 15th with a delicious Tricolor Tres Leches Cake; made with a soft and rich Vanilla flavor sponge cake, dipped in three pecan milks, covered with a creamy cheese bitumen and decorated with the colors of the flag. It is the perfect dessert to celebrate this Independence Day at home. Surprise everyone with this colorful cake, which also has an irresistible flavor and with its moist and soft texture will be perfect to close with a flourish these national holidays. Do not worry about dessert! Because with this cake of 3 milks you will surely surprise everyone.

The homemade 3 leche cake is a very popular dessert among Mexican and Latin American families. It was created thanks to the launch of condensed milk and evaporated in the market. The type of sponge that is used for its preparation receives the name of "sponge", since it has a non-compact crumb that allows the perfect absorption of liquids, that is, milk.
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Ingredients

12 servings
  • 2 1/3 cups of flour 300 g, for the cake
  • 1 teaspoonful of baking powder for the cake
  • 8 pieces of San Juan® egg for the cake
  • 3/4 of Cup of sugar for the egg whites
  • 1 teaspoonful of vanilla
  • 1 teaspoonful of lemon zest for the cake
  • to taste of green coloring for the cake
  • to taste of Red food dye for the cake
  • 1 Cup of milk For the pecapn tres leches sauce
  • 1 Cup of evaporated milk For the pecan tres leches sauce
  • 3/4 of Cup of condensed milk For the nut flavored three milks
  • 1/4 of Cup of nut For the three milks
  • 3 cups of cream cheese for the frosting
  • 1 Cup of whipping cream for the frosting
  • 3/4 of Cup of powder sugar for the frosting
  • 1/2 Cup of nut Finely chopped for the filling

    Preparation

    Preheat the oven to 180 °C. (356°F)
    For the cake, with a sieve sift the flour and the baking powder. Set aside.
    Beat the pieces of San Juan® Egg with the sugar until they double in volume.
    Add the vanilla essence, the lemon zest, the powders and beat until integrated.
    Divide the preparation into 3 equal parts, add red coloring to one part and green to another.
    Pour into 3 cake molds of about 20 cm (8inches) in diameter, greased and floured previously. Bake for 12 minutes, let cool and set aside.
    For the tres leches sauce, blend the milk, the evaporated milk, the condensed milk and pecans.
    For the frosting, beat the cream cheese with the whipping cream the powdered sugar, until you have a firm and homogeneous frosting.
    Color ½ cup of bitumen with red dye and another ½ cup with green. Place the 3 colors in pastry bags with a curly tip and set aside.
    Place the cakes on a rack and with a ladle moisten with the three milks, refrigerate 30 minutes.
    Place the green cake on a base, add a bit of frosting and spread, sprinkle nuts and cover with the white cake. Repeat until you finish with the red cake. Cover completely with white frosting and refrigerate until set.
    Decorate with the frosting of the three colors forming the flag, and form rosettes on the base alternating colors.
    Serve accompanied by a cup of coffee.

    PRESENTATION

    On a cake platter or stand, accompanied by a cup of coffee.

    TIPS

    When baking the cakes do not open the oven otherwise they could flatten and collapse. Use dye vegetable gel, to avoid adding excess moisture to the mixture of sponge cake and frosting. This cake is best enjoyed moist, leave it overnight in refrigeration before consuming it.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    739
    kcal
    37%
    Carbohydrates
    86.6
    g
    29%
    Proteins
    16.3
    g
    33%
    Lipids
    40.2
    g
    62%
    Fiber
    5.7
    g
    11%
    Sugar
    46.2
    g
    51%
    Cholesterol
    111
    mg
    37%
    Esha
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    Ratings (1)
    Ggunn1 FGC
    04/10/2018 09:45:40
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